Jungle Curry

Jungle Curry is a vibrant and aromatic Thai dish that showcases a medley of fresh vegetables and protein, simmered in a rich and spicy coconut milk sauce. This kosher version combines traditional Thai flavors with wholesome ingredients for a delightful lunch experience.

Ingredients

• Coconut oil - 2 tablespoons
• Jungle curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Tofu (firm, cubed) - 200 grams
• Eggplant (Thai or regular, diced) - 150 grams
• Green beans (trimmed) - 100 grams
• Red bell pepper (sliced) - 1 medium
• Bamboo shoots (canned, drained) - 100 grams
• Fresh basil leaves - 1/4 cup
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large skillet, heat the coconut oil over medium heat until melted.
2. Add the jungle curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine.
4. Add the cubed tofu and bring the mixture to a gentle simmer.
5. After 5 minutes, add the diced eggplant and simmer for another 5 minutes.
6. Stir in the green beans, red bell pepper, and bamboo shoots, cooking for an additional 5-7 minutes until all vegetables are tender.
7. Season with salt, black pepper, and lime juice to taste.
8. Remove from heat and stir in fresh basil leaves.
9. Serve hot over steamed rice or noodles.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in fiber from vegetables, promoting digestive health.

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